Food Friday! pt. 6 Egg Drop Soup

The recipe that I used is vegetarian, but instead of vegetable stock, a meat stock can be used.

Ingredients:

6 cups vegetable stock
1/2 cup thinly sliced green onions
1 teaspoon soy sauce
Pinch finely ground white pepper
2 large eggs, lightly beaten

In a medium saucepan, bring the stock to a simmer. Add green onions (you can keep a few to add later as garnish). Add white pepper and soy sauce. Return to a bare simmer and cook for three minutes.

Stirring with a fork, gradually add the eggs in a slow, steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs (1 minute).

Remove from heat. Ladle into bowls. Serve immediately.